3 Ingredients That Ruin Your Favorite Valentine's Day Chocolates

You know that candy and chocolates aren't healthy, but you probably don't know that the sweet treat you give your special someone this Valentine's Day may contain a potential carcinogen. Or that popular candies marketed with cartoon characters contain ingredients linked with behavior problems in kids.

A large number of chocolate candies sold in the U.S. contain questionable additives, according to the Center for Science in the Public Interest and other watchdog groups. Some of those ingredients have been banned in Europe and the United Kingdom.

The good news is that times are changing. In fact, as you'll read below, two of the biggest U.S. chocolate manufacturers have announced plans to make major changes to their formulations—including one announcement just this week—in an attempt to make their ingredient lists more natural. Those changes will take years, however—and at least one questionable ingredient will be left unaddressed. Until it is, and until the other changes take effect, here are three ingredients you'll find in popular chocolate treats that you may want to steer clear of.

TBHQ

Why it's used: TBHQ is designed to prevent a product from turning rancid, thereby extending its shelf life.

What's the problem: Lab tests showed that TBHQ increased the incidence of tumors in rats, which is why it landed on the Center for Science in the Public Interest's list of foods to avoid.

"Your risk of cancer is quite small, but why knowingly consume a carcinogen?" says CSPI's senior scientist Lisa Lefferts. "There are other carcinogens in our environment that are impossible to avoid, but this is one you can."

Other potential risks with ingesting TBHQ have been reported: vision disturbances, and a widely reported but difficult to source saying the ingestion of 5 grams in an industrial setting can cause death. (STACK was unable to find an incidence of this actually happening.)

Some context, however: The FDA places stringent regulations on TBHQ use, mandating that the chemical not account for more than .02 percent of a food's makeup. So the amount we're talking about here is probably very small.

Artificial Food Colorings

What's the problem: A number of studies—and severalheartbreakingtestimonials from moms—indicate artificial food coloring can make kids hyperactive. Problems have been observed both in kids already diagnosed with ADHD and those who did not have the condition. And it doesn't take a lot to set off the issue.

"The dose that is needed to trigger adverse reactions varies depending on how sensitive the person is," Lefferts says. "Some kids aren't sensitive at all. Some kids are really sensitive. One study found some children reacted to just 1 mg of yellow 5. A packet of plain M&Ms contains 13.4 mg of dyes, according to FDA's tests."

The CSPI believes the problems caused by artificial food dyes are widespread and costly. The organization estimates more than 512,000 kids have adverse reactions to the dyes each year, and the cost of treating them reaches into the billions. That's part of the reason why these dyes are banned in the European Union and United Kingdom. The British version of M&M's, called Smarties, do not use artificial coloring, instead opting for radish, lemon and red cabbage extracts.

Note: this doesn't mean you should start eating more M&M's because they no longer contain a questionable ingredient that appears to make some kids hyperactive. The candy is still filled with fat, sugar and empty calories, and should be consumed rarely it at all.

Why it's used: PGPR is an emulsifier, preventing the separation of fat and water within the product. Hershey's says the additive was first used in chocolate in 1952.

What's the problem: This one isn't a health hazard—a government analysis showed that a person could take in up to 10 grams a day without adverse effects. The real problem with its use, according to chocolate experts, is taste.

"Chemical additives like this are designed to help use chocolate in mouldings and running through machines, mainly by mimicking the effect of cocoa butter, allowing the manufacturer to replace that expensive cocoa butter with cheaper fats," says Jennifer Earle, a chocolate consultant. "You won't find PGPR in high end chocolate."

Changes ahead: Late last year, Hershey's announced it would be phasing out PGPR within the next few years. In the announcement, the brand said it would up the amount of cocoa butter in order to replace the additive. But as of this week, several Hershey's products—including all of the Valentine's Day candy STACK found at a local grocery store—contained PGPR. The company announced a plan to simplify its ingredients list a year ago, saying the process could take years.

The Takeaway

Candy and chocolate are an indulgence. If you treat them as such and consume them rarely, you will probably be fine. Your body should be able to process the ingredients listed above without incident, in the same way it can handle occasional doses of fat, sugar and empty calories these candies deliver. (Although note the small tolerance threshold for artificial dyes among some kids that Lefferts mentions above.) But if these additives carry a certain "ick" factor for you—and clearly, they do for a numberofpeople—then keep an eye out for them on ingredients lists this Valentine's Day. Although major chocolate manufacturers are making changes, it may be a while before they take effect.

Brian Sabin
- Brian Sabin is a Webby Award-winning writer, editor and producer covering all things health, fitness and sports. He previously worked as a Senior Editor at Runner's World, where he managed the magazine's Shoes & Gear section and launched the brand's video channel. He also served as a Content Manage
Become a Contributing Expert

Greatness Within

Become a Better Athlete

Join STACK and gain instant FREE access to resources that have helped millions of people jump higher, run faster, get stronger, eat smarter and play better.